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You can bake these delicious oatmeal muffins once and have them for breakfast all week long! Think baked oatmeal in a muffin shape with no flour used.
You can also try our Baked Oatmeal recipe for more breakfast options.
I’ve often thought of breakfast as the most challenging meal of the day. Eating something nutritious that will last takes planning and, often, more energy than I’m willing to put in.
That leaves me on the lookout for breakfast recipes that can be made in advance but will keep me satisfied till lunch. Even better if they can be enjoyed by picky kids!
Neither of my kids were big fans of oatmeal, even if it was drenched in chocolate or syrup. I blame the texture. But what if we could have all the goodness of oatmeal in a different form? And even better if we could eat it on the go!
Oatmeal Muffins
So, here is where these miracle-like oatmeal muffins come in. They are by all accounts “baked oatmeal” but they are shaped like muffins and have that muffin texture that we all find so satisfying in the morning!
Better yet, they have absolutely no flour in them. Instead they are packed with things like bran, chia seeds, almond butter and any dried fruit, nuts or seeds you might want in yours. And they are sweetened with low-GI agave nectar that doesn’t spike your blood sugar level.
I started making these oatmeal muffins a year ago when trying to eat low-carb. And although oats are very much carbs, the rolled kind are the right kind of carb. They are the slow burning kind that keeps your body satisfied and nourished for hours.
I developed this recipe for me, but the kids ended up loving them too. The funny thing is that they didn’t know all the nutritious background details about the recipe. All they could see were muffins and they knew they LOVED muffins.
Recipe Tips and Notes
- I used cows milk for my muffins, but other varieties including oat, almond and soy will work just fine. The taste will be slightly different depending on what you use, but the recipe will work just as well.
- After the ingredients are mixed together, you’ll need to let the batter stand for 20 minutes before moving to the This is an affiliate link.muffin tin and baking. This is an essential step as it allows dry ingredients, such as the oats and chia seeds, to absorb liquid and take on the right consistency.
Serving suggestions
The best way to eat these oatmeal muffins is warm with a bit of yogurt and fresh seasonal fruit. I also prefer to add jam or a tiny drizzle of agave nectar or This is an affiliate link.maple syrup as they are not very sweet.
Storage and leftovers
These oatmeal muffins should be refrigerated as bran turns slightly gooey and strange if kept out. I don’t know why but I learned it the hard way! Trust me, you don’t want to throw any of them out. They are precious!
Use an This is an affiliate link.airtight container so they don’t dry out or absorb smells from other items in your fridge.
More muffin recipes
Flourless Oatmeal Muffins
Equipment
- This is an affiliate link.Muffin pan
Ingredients
- 300g / 3 cups rolled oats, gluten-free if necessary
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp bran
- 1 tbsp chia seeds
- 2 ripe bananas
- 85g / 1/3 cup almond or peanut butter, I prefer “chunky”
- 2 eggs
- 115g / 1/3 cup agave nectar, or maple syrup
- 1 tsp This is an affiliate link.vanilla
- 600ml / 2½ cups milk, any kind
Instructions
- In a large bowl mix all dry ingredients. In a medium bowl mash bananas, add almond butter, eggs, agave nectar, vanilla and milk, mix to combine.
- Add wet ingredients to the dry ingredients and mix well. The mixture will be wet and will not resemble a muffin batter. Let it stand for 20 minutes.
- Grease the muffin pan well and spoon the mixture in cups with a ladle, mixing it well after each addition. Bake at 350F/180C for 35 minutes or until the muffins are slightly puffed up and no longer wet inside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Can applesauce be used instead of the bananas?
Thank you.
Elizabeth
I am not sure as I haven’t tried but it’s definitely worth experimenting. 😀
Thank you!
How many days could you keep this for?
They keep well in a fridge for up to 5 days. I usually reheat mine in a microwave, Rebecca.
Can I substitute almond butter with coconut butter?
Is coconut butter like coconut oil? I’ve never used the butter, so can’t really tell but if it’s similar in texture to almond or peanut butter then YES!
Sorry, but step 4 – about mixing it well after each addition – has me a little perplexed: mix the remaining mixture each time you fill a muffin cup? Is this what you mean? Thanks! Looking forward to making these.
Hi Margo, that is what I meant. The mixture never turns into a batter, so it needs to be mixed for the right balance of wet and dry ingredients.
Hi Julia….is there something I can substitute for the agave nectar in the flourless oatmeal muffin recipe? Apple cider or juice or orange juice?
Hi Joan, it’s actually closer to honey than a juice. It acts as a sweetener, so honey or maple syrup will work well here.
Thank you!
What type of bran do I buy? Thanks, Diane
Oat bran
Hi,
I love how easy this recipe looks! Quick question – what could I use in place of the agave nectar? I’m not able to find in stores where I live.
Thank you!!
Thanks, Emily! I’ve used maple syrup in the past or even honey, they all work well here.
Hi there, just made these muffins. Really delicious. Not too sweet, just right. We (kids and I) ate them with yogurt on top. My 7 year old gobbled up two and my 3 year old ate one whole one. (I made half with a little but of chocolate chips).
I did notice a slight descrepancy in the recipe. The ingredient list does not have eggs but in the directions it states to add ‘the eggs’. I made my muffins without egg(s) and they still turned out. (Just thought you’d like to clarify that).
Thank you for a delicious and healthy recipe!
I am so happy to hear you loved them, Oksana, even without the eggs!! Good to know the recipe works without them. 🙂 I can’t believe I forgot to include them in the recipe. It’s been corrected! Thanks so much for catching the error! 🙂
What is approximate calorie count?
209 calories/per muffin